Baked Pasta with Zucchini, Yogurt and Herbs

Name: Baked Pasta with Zucchini, Yogurt and Herbs
Cuisine: Turkish
Ingredients: 650g zucchini (preferably smaller ones with fewer seeds); 4 spring onions; 1/2 bunch dill (10g); 1/2 tablespoon crumbled dried mint (or 1 tablespoon fresh chopped mint); 400g tubular pasta (i used maccheroni by barilla); 150g cheese (or any easily melting cheese; i used rotocol by laptaria cu caimac); 4 tablespoons olive oil; salt, black pepper; yogurt sauce; 450g greek yogurt (2% fat); 2 tablespoons olive oil; 2 eggs; 150g milk (1.5% fat); salt, black pepper; crust; 130g cheese; 1 egg; 2 tablespoons olive oil; 50g greek yogurt; 50g breadcrumbs (panko or regular); 1/2 teaspoon chili flakes (pul biber)

June 5, 2026

Pasta Oven Recipes Yogurt Turkish

Recipe: Baked Pasta with Zucchini, Yogurt and Herbs

This recipe comes from Ozlem Warren's Istanbul cookbook, one of the authors who has most influenced the way I understand Turkish cuisine. Through her recipes I discovered, already 10 years ago, not just ingredient combinations and cooking techniques, but also the stories, traditions and generosity that underpin this gastronomy.

I particularly love this reinterpretation of pasta with zucchini, yogurt and herbs, because it brings together simple and accessible ingredients in a delicious dish. For me, every recipe in Istanbul (Kindle edition) is an invitation to the table and a journey through the flavours of Turkey, and this one is no exception.

Ingredients

650g zucchini (preferably smaller ones with fewer seeds)
4 spring onions
1/2 bunch dill (10g)
1/2 tablespoon crumbled dried mint (or 1 tablespoon fresh chopped mint)
400g tubular pasta (I used Maccheroni by Barilla)
150g cheese (or any easily melting cheese; I used Rotocol by Laptaria cu Caimac)
4 tablespoons olive oil
salt, black pepper

Yogurt sauce

450g Greek yogurt (2% fat)
2 tablespoons olive oil
2 eggs
150g milk (1.5% fat)
salt, black pepper

Crust

130g cheese
1 egg
2 tablespoons olive oil
50g Greek yogurt
50g breadcrumbs (panko or regular)
1/2 teaspoon chili flakes (pul biber)

Servings: 6
Calories: 718 cal / serving
Protein: 35g / serving

How to prepare baked pasta with zucchini, yogurt and herbs

Peel the zucchini only if they are larger/older or if you are unsure how they were grown. Cut them in half lengthwise, then slice each half thinly (as thin as chips; it's easiest with a mandoline slicer). Place the slices in a large bowl and sprinkle generously with salt. Mix well and leave to sit for 10-15 minutes. Then squeeze the zucchini well (in your fist or using a cheesecloth) to extract as much water as possible. You can squeeze them twice — you'll find that even the second time a fair amount of water comes out.
In a large frying pan, heat the olive oil and add the zucchini slices. Sauté over medium heat, stirring occasionally, for 8 minutes until the zucchini is soft.
Add the spring onions, thinly sliced into rounds, and sauté for another 2 minutes, now stirring more frequently to prevent sticking.
Transfer the pan contents to a large bowl and add the finely chopped dill, crumbled mint and plenty of black pepper (about 20 grinds). Mix well and adjust the seasoning with salt.
Boil the pasta according to the package time minus 2 minutes, so they remain al dente. Drain well and mix with the zucchini in the bowl. Mix well and adjust salt again. Let the mixture cool before mixing it with the yogurt sauce.
Prepare the sauce: beat the eggs well with the oil and salt. Mix in the yogurt and milk to get a smooth, pourable batter-like consistency — not too thick. Add a little more salt and black pepper (about 15 grinds).
Add the yogurt sauce and the grated cheese over the pasta and zucchini mixture and mix well.
Pour everything into a 20x30 cm heatproof dish (mine is 10 cm deep; 2.5L capacity) and level it out.
Mix the crust ingredients together and spread the mixture evenly over the pasta.
Bake in the oven preheated to 200°C for 30-35 minutes, until the crust is nicely golden.
Leave the pasta to cool for 15 minutes, then slice and serve. Good when reheated (in the Air Fryer at 200°C for 7 minutes, the crust becomes crispy again) or at room temperature.

🔥 For a lighter version, skip the crust and you get servings of 555 calories and 27g protein.